4 eggs, separated
2 c. sugar
3/4 c. Crisco
3 c. flour
2 tsp. cocoa
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. baking soda
3/4 c. sour milk
1 tsp. salt
2 tsp. vanilla
2 c. sweetened drained blackberries

Add 3 tablespoons vinegar to 3/4 cup milk to make sour milk. Cream egg yolks, sugar and Crisco until light and fluffy. Sift together all dry ingredients. Add to egg yolk mixture with sour milk. Add vanilla. Fold in blackberries. Beat egg whites until stiff. Fold into batter. Pour into three 9-inch greased and floured round cake pans and bake at 350 degrees for 30-35 minutes. This cake is good with caramel icing.